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Horm Metab Res 1986; 18(12): 827-829
DOI: 10.1055/s-2007-1012449
Clinical

© Georg Thieme Verlag, Stuttgart · New York

Increased Fructose-Lysine of Nail Protein and Blood Glucose Control in Diabetic Patients

M. Oimomi, S. Nishimoto, Y. Kitamura, S. Matsumoto, H. Hatanaka, S. Baba
  • Second Department of Internal Medicine, Kobe University School of Medicine, Kobe, Japan
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Publikationsverlauf

1985

1986

Publikationsdatum:
14. März 2008 (online)

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Summary

Furosine, which was formed by acid hydrolysis of fructose-lysine, was determined and used as an indicator of glycosylated protein. The diabetic patients had significantly higher fructose-lysine levels in finger nails than healthy subjects [10.8 ± 4.6% (mean ± S.D.) vs 4.2 ± 1.1%]. The best correlation was found between the fructose-lysine value and the fasting blood glucose level determined 3 to 5 months before sampling nails in diabetics.

These results suggest that the furosine derived from fructose-lysine in finger nails may become an indicator of blood glucose control during the past 3 to 5 months in diabetics.

Key-Words

Furosine - Fructose-lysine - Glycosylation - Diabetes Mellitus - Nail

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